1. Sieve the flour and salt into large bowl

2. Sprinkle the dried yeast and caster sugar into the water and leave it to stand for about 15minutes until the mixture is frothy

3. Mix the yeast liquid into the flour together with the olive oil

4. Knead thoroughly for about 5minutes until the dough is smooth

5. Cover the bowl and leave it in a warm place until it has doubled in size and it is springy to the touch

6. In the meantime, cut the aubergine in half, lengthwise, and place it in a hot grill, with the cut side facing up

7. Grill the aubergine until they are tender

8. Scoop out the flesh and chop it roughly

9. Chop the tomatoes and dice the cheeses

10. Mix the following ingredients together: tomatoes, cheeses, basil, thyme and the aubergine

11. Grease two baking sheets

12. Divide the dough into four parts

13. Roll out one piece to a large circle

14. Place a quarter of the filling mixture on one side of the circle

15. Moisten round the edge of the circle then fold it in half to enclose the filling

16. Using your fingertips, turn over the edges to seal

17. Make a small slit in the top and place on the baking sheets

18. Cover with a damp cloth and leave to rest for about 15minutes at room temperature

19. Fill the remaining pieces of dough in the same way

20. Bake in the preheated oven for about 15minutes, until well-risen, firm and golden brown

21. Serve warm or cold

List of ingredients required:

3 fl oz (90ml) olive oil
3/4 pint (450ml) warm water
1 level tablespoon dried yeast
2 tablespoons caster sugar
2 level teaspoons salt
1 and 1/2 (700g) strong plain flour

For the filling:

Freshly ground black pepper
1 aubergine, about 6oz (175g)
2 level teaspoons chopped fresh thyme
8 oz (225g) chevre (goat cheese)
8 oz (225g) mozzarella cheese
2 level tablespoons chopped fresh basil
1 and 1/4 lb (575g) firm tomatoes

The oven should be preheated at a temperature of 425F (220C)